Tomato and Red Bean Salad

8 Tomatoes, diced
1 cucumber, peeled and diced
1 small Bell Pepper, any color, diced
1 diced Red Onion, divided
3 Tbsp Lemon Juice
2 Tab. Balsamic vinegar
3 Tbsp Extra Virgin Olive Oil
1 tea. Garlic, minced
1 Tbsp Parsley or cilantro
Salt And Pepper, to taste
1 can Kidney Beans drained and rinsed

In a large bowl, toss together the tomatoes, cucumber, bell pepper, and 1/2 chopped red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. In a separate bowl, mix together the Kidney beans, 1/2 chopped onion and the Balsamic vinegar. Let both bowls sit to marinate.Serve cold, or at room temperature. To serve, scoop a portion of the tomato mixture into the plate or bowl. Top with a scoop of the marinated red beans.

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